Paella

My phone wasn't behaving when I did this meal, so you are seeing an image with the first three steps. So we'll break them down step by step.

I took a pork tenderloin, which comes in two parts. I took half from one of those pieces; I didn't weigh it, but it looked to be about a pound.

I would recommend adding half of an onion. What you see me doing here is adding approximately 3 green onions. So why didn't I use actual onions? My husband and eldest won't eat them; they will complain that the house stinks. So for my own sanity, I use green onions. Of course, if you love onions, go wild. It's entirely up to you.

Here I added the equivalent of a green pepper. Truthfully, I prefer to use a red pepper, but I was out. So I went for some green pepper.

Next, I added 1/2 Tablespoon of Paprika.  Normally, I would shake it on the meat. I wanted to give you an amount. Here, the amount is the equivalent of 1 1/2 teaspoons.

Now I don't use Saffron. That stuff is insanely expensive. I bought a bottle that had a few threads in it, and I was only able to use it twice before it ran out. Here I'm adding 1/2 Tablespoon of Turmeric.

I've added 1/2 Tablespoon of garlic. Of course, if you don't care for garlic, don't add it or cut it back.

Now mix everything and cook until the pork is just about done. You don't have to get too carried away. When we throw other items in the pot, the dinner will still need to cook for a little while longer.

For this step, I added 1 cup of rice. Now, what rice should you use? Anyone you want. Here I have Jasmine. I would have preferred regular rice, but all I had in the house was Jasmine. No worries, it was still good.

Now I've thrown in 2 cans of stewed tomatoes. I prefer Safeway's salsa style stewed tomatoes. Of course I would recommend you use your favorite.

Everything needs to be mixed and cooked on medium-low until the rice is just about cooked. If you say it needs 5 minutes, it's time for the shrimp.

Now it's really important to defrost shrimp in the fridge. Think of it like you would handle a full Turkey, slowly defrost it. I messed up on this dinner and forgot to defrost it. But no worries, it worked well here. I lowered the heat a little, mixed everything, and covered it with a lid.

Once the shrimp changes from an opaque color to a pink color, the shrimp is done. Honestly, you shouldn't need more than 3 or 4 minutes. If you cover the pot, the steam from the food will help finish up the shrimp.